Easy Ways To Remove Stuck Dosa From Pan

Dosa is a tricky dish to master, and even the professionals struggle with it sticking to the pan sometimes. There are several reasons why your dosa might be getting stuck, and some simple solutions to fix this issue. Firstly, you may be using a thick batter consistency, which can make it difficult to spread the dosa evenly on the pan's surface. Another reason could be that your pan is too hot. While dosas require high-heat cooking, they shouldn't be cooked on the same heat for too long, or they will stick. Other reasons include not seasoning the pan well, not greasing the pan before pouring the batter, and using the same pan for other preparations, which can cause it to lose its non-stick feature.

Use a non-stick pan

Using a non-stick pan is a great way to prevent your dosa from sticking. While cast iron pans are the best option for making dosa, non-stick pans are a good alternative. Here are some tips for using a non-stick pan to make dosa:

First, make sure your pan is properly seasoned. To season a non-stick pan, clean it thoroughly and remove any food particles. Then, apply a thin layer of oil and heat the pan until it starts to smoke. Remove it from the heat and let it cool down completely. This process will help prevent the dosa from sticking.

When you're ready to make your dosa, clean the non-stick pan and apply a thin layer of oil. Heat the pan until it starts to smoke, then remove it from the heat and let it cool down for about 10 minutes. This will ensure that your pan is hot enough to cook the dosa properly.

Once your pan is heated, pour your dosa batter onto the pan and spread it evenly. Cover the pan with a lid to create steam, which will help cook the dosa and prevent sticking. Wait for the edges of the dosa to leave the pan surface before attempting to remove it.

When removing the dosa, use a spatula to slide under the edges and separate it from the pan. If you're having trouble removing the dosa, try adding a little oil or ghee to the edges to help loosen it.

It's important to note that the heat of your pan is crucial when using a non-stick pan. Make sure the pan is hot enough to quickly dry up splattered water, but not so hot that it smokes. A steady, low flame is best.

Additionally, when cleaning your non-stick pan, avoid using metal scrubs or abrasive materials. Opt for a soft cloth and a mild, neem-based or lemon-based dishwashing agent to protect the non-stick surface.

Ensure the pan is hot before adding batter

To prevent your dosa from sticking to the pan, it is important to ensure that the pan is hot before adding the batter. Here are some tips to help you achieve this:

• Use a pan with good non-stick quality: If your pan has low-quality non-stick features, the dosa may still stick despite your best efforts. Consider investing in a new pan with excellent non-stick coating.
• Heat the pan sufficiently: Place the pan on medium heat and allow it to get hot before adding the batter. This is crucial, as a pan that is too cold will cause the dosa to stick.
• Grease the pan: Even if you are using a non-stick pan, it is essential to grease the surface with oil or ghee before pouring the batter. This creates a barrier between the batter and the pan, reducing the chances of sticking.
• Prepare the batter properly: The consistency of the batter also plays a role in preventing sticking. A thick batter is more likely to stick, so aim for a thin but pourable consistency.
• Maintain the right temperature: Dosa requires high heat cooking, but you should not cook them at the same temperature for too long. Adjust the heat as needed to prevent the pan from becoming too hot or too cold.
• Use the right tools: A ladle or a spatula can help you spread the batter evenly on the pan, reducing the chances of sticking.
• Be patient: Allow the dosa to cook for a few minutes before attempting to remove it from the pan. If you try to remove it too soon, it may stick or tear.

Grease the pan with oil

Greasing the pan with oil is an essential step in the dosa-making process. Here is a detailed guide on how to do it effectively:

Choose the Right Oil:

Select an oil with a high smoke point, such as canola, coconut, or vegetable oil. Olive oil can also be used, but it may be harder to get it to stick to the pan. Using ghee is another option.

Clean the Pan:

Before greasing, ensure the pan is thoroughly cleaned and dried. Any food residue on the pan can cause the dosa to stick. Sprinkle a few drops of water on the pan to cool it down between dosas, and be sure to scrape off all residue before making a new one.

Heat the Pan:

Place the pan on medium heat and smear a thin layer of oil on its surface. Heat the pan until the oil starts to smoke slightly. This process helps to create a non-stick surface.

Cool and Prepare the Pan:

Remove the pan from the heat and let it cool down completely. Once cooled, your pan is ready for making dosas. Repeat the seasoning process if using a new non-stick pan.

Grease Before Each Dosa:

Even with a well-seasoned pan, it is essential to grease the surface with oil before pouring the batter for each new dosa. This step ensures the dosa releases easily from the pan. Remove any remnant particles from the pan before adding the batter.

Tips for Greasing:

Use a paper towel, brush, or spray to apply the oil. For butter or solid fats, a paper towel works well. For oils, a pastry brush or spray can help distribute the oil evenly. Remember to grease the pan lightly, as too much oil can make your dosas greasy.

Use a thin batter

Using a thin batter is one of the most important factors in successfully making a dosa. If the batter is too thick, it will stick to the pan and be difficult to spread evenly.

To make a thin batter, you need to add more water. However, be careful not to make the batter too runny, as it should still be thick yet pourable. The ideal consistency is similar to that of Pakoda batter. If you are making a thin dosa like Neer Dosa, it is crucial to achieve the right consistency, as too much water will prevent the batter from spreading properly on the pan.

When preparing the batter, it is recommended to soak the ingredients separately, as the blending time for dal and rice differs. Dal finishes blending faster, while rice takes longer. By grinding them together, you may need to blend for a longer time, which can put extra load on your blender. However, some people do soak and grind them together, so you may try this method if you prefer.

Additionally, the type of rice used also affects the dosa's texture and flavour. While you can use any kind of non-sticky rice, short-grain raw rice like sona masuri and ponni yield the best results. Basmati rice or a combination of raw rice and idli rice/short parboiled rice can also be used. Experiment with different types of rice to find the one that works best for you in terms of taste and texture.

When spreading the batter on the pan, use a metal ladle or bowl for more control, and spread it evenly in a circular motion, starting from the centre. If the batter gets stuck to the pan, it means either the pan is too hot or the batter is too thick. Reduce the flame, allow the pan to cool slightly, and add a little more water to the batter if needed.

Wash and season the pan

The first step to washing and seasoning your pan is to clean it thoroughly. Use hot, soapy water and scrub the pan with a stainless steel scrubber if it's cast iron or heavy-duty carbon steel. For tin-plate and hard-coat aluminium pans, a simple dish towel will do. Rinse the pan and dry it with a clean towel.

If your pan is new, preheat your oven to 400 degrees Fahrenheit. Place the pan in the oven for 15 minutes to ensure it is completely dry.

Now, you can begin seasoning the pan. For cast iron, carbon steel, hard-coat aluminium, or tin plate pans, seasoning is crucial to maintaining their non-stick properties and preventing rust.

Apply a thin layer of vegetable oil, canola oil, or flaxseed oil to the entire surface of the pan, excluding the handle. Place a baking sheet lined with aluminium foil on the oven's bottom rack to catch any drippings. Put the pan on the middle rack of the preheated oven. You may place the pan upside down to allow excess oil to drip off.

Bake the pan for 15-20 minutes, depending on the type of pan. For cast iron, leave the pan in the oven for 45 minutes to an hour. After baking, remove the pan, wipe it dry with a clean cloth, and let it cool completely.

Repeat the process of heating, oiling, and cooling the pan up to three times to build up a durable seasoning layer. Your pan is now ready for cooking!

Remember to season your pan regularly, especially if you use it for making dosas. A well-seasoned pan will ensure your dosas don't stick and make cleaning easier.

Frequently asked questions